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Food and wine pairing ideas

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Meal families

Others

Chicken gyros

Gyros : greek-origin sandwich, derived from döner kebab, made with meat, onion, tomato and tzatziki sauce in pita bread.

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Poultry

Braised duck

Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid, over low heat and covered.

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Poultry

Guinea fowl with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Lobster aumoniere

Lobster meat cooked in filo pastry.

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Cheeses

Smokey blue

United States. Oregon.
Blue cheese made from pasteurized cow's milk, smoked over hazelnut shells.
Ripening : 90 days.

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Sea fish

Grilled sea bream with a julienne of vegetable

Julienne : vegetables cut into batons.

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Cold starters

Meatloaf

Ballotine : piece of meat, game, fish, or poultry that is deboned, rolled, stuffed, and tied, cooked in a casserole or set in jelly.

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Warm starters

Spinach and ricotta tart

Ricotta : Italian or Maltese cheese made from whey of other cheeses, from sheep or cow milk.

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Veal

Veal chop with cream sauce

Cream sauce : béchamel sauce with cream.

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Shellfish and Seafood

Clam chowder

Clam soup with potatoes and onions in broth.

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Poultry

Chicken with cream sauce

Cream sauce : béchamel sauce with cream.

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Cheeses

Bondard

France. Normandy. Neufchatel-en-Bray.
Soft-ripened cow's milk cheese enriched with cream and with a bloomy rind.
Ripening : 2 weeks to 2 months.

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Desserts

Pâté aux prunes

France. Pays de la Loire. Maine-et-Loire.
Pie made with shortcrust or puff pastry, filled with unpitted plums.

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Sheep and Goats

Roasted shoulder of lamb with spices

Pair according to the hotness of the spices.

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